多种微生物共存下的空间位阻效应——固态法白酒风味丰富性及其与液态法白酒风味差异的原因分析  

Steric Hindrance Effects in the Coexistence of Varieties of Microbes:Analysis of the Causes for Flavor Difference between Solid-fermentation Baijiu and Liquid-Fermentation Baijiu

作　　者：王旭亮[1] 陈耀[2] 李红[1] 王德良[1] 王异静[1] 张五九[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]烟台大学生命科学学院,山东烟台264005

出　　处：《酿酒科技》2016年第1期1-9,共9页Liquor-Making Science & Technology

基　　金：国家863项目(2012AA021205);"中国白酒3C计划--传统固态法白酒创新工艺研究"项目

摘　　要：解析固态法白酒风味丰富性产生的原因对固态法白酒、液态法白酒的创新发展均具有重要意义。在查阅国内外大量文献资料的基础上,首先对固态法白酒风味丰富性、固态法白酒与液态法白酒风味差异性以及风味丰富性对中国白酒重要性进行了总结;其次对白酒发酵过程微生物的多样性进行了综述;再次从传统固态法白酒的特征方面,论述了固态法白酒发酵过程中存在的空间位阻效应,并分析了其对白酒微生物多样性、发酵体系复杂性及白酒风味丰富性的作用;最后在此基础上提出了多种微生物共存下的空间位阻效应理论,以为固态发酵法白酒风味丰富性及其与液态发酵法白酒风味差异性的原因提供理论支持。A clear understanding of the formation mechanism of rich flavoring compounds in solid-fermentation Baijiu is of great significance in innovative development of both solid-fermentation Baijiu and liquid-fermentation Baijiu. In this paper, based on the research data at home and abroad, the flavor richness of solid-fermentation Baijiu, the flavor difference between solid-fermentation Baijiu and liquid-fermentation Baijiu, and the important roles of flavor richness in Baijiu production were summed up firstly, then microbial diversity in liquor fermentation process was reviewed, and then steric hindrance effects in the fermentation process of solid-fermentation Baijiu and its effects on microbial di- versity, fermenting system complexity, and liquor flavor richness were discussed from the angle of solid-fermentation Baijiu characteristics, fi- nally, the theory named steric hindrance effects in the coexistence of varieties of microbes was put forward to explain the formation mechanism of rich flavoring compounds in solid-fermentation Baijiu.

关 键 词：发酵工程 白酒 风味丰富性 空间位阻效应 固态法白酒 液态法白酒 微生物多样性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]